The November Martha Stewart Living is what originally got me thinking that we could do it--specifically the step-by-step guide on how to cook spatchcocked turkey. And before you get totally freaked out (there will be many more opportunities for this), as far as I can tell, spatchcocking is basically just butchering the turkey so that it can flatten out and you can cook it in about 70 minutes instead of 4-5 hours.
Our version (the next three pictures):
1. Cut out the backbone.
3. Step out of the room and fail to take pictures of the step where Matt breaks the breastbone. You are sort of freaked out.
4. While Matt puts the flattened bird in the oven, pour a glass of champagne and mix in a little apple cider. Take a time out and then, when you feel ready, psych yourself up for your next first: Caesar salad.
...In my family, my mom always serves up Caesar salad with Thanksgiving dinner. Despite my deep desire to continue to rag on my mom on this blog as she continues to never check it and/or defend herself, I must say that her Caesar salad is fantastic. That being said, when it came time to buy all the ingredients, Mom was nowhere to be found, so I ended up using Tyler Florence's recipe.
The recipe didn't call for Flott anchovies by name, but after spying this packaging, I may be sold for life. Is that fish wearing a chef's cap on his head or is it a button mushroom?!
It's sort of embarassing to admit, but here are some more firsts for us: mashed potatoes, gravy, and stuffing. I guess we are adults for real now?
I'll leave you with my favorite picture from the whole day: Matt's to-do list next to my champagne/apple cider cocktail with a section of a clementine tossed in.